Danish here, and this chef looks like an idiot wanna be gangster become chef. With that said, he knows what he is talking about and makes you proud to see the food and heritage that our country has! well done *edit* I do love that Danish English!
Everybody should think of sustanability... this is a joke. Holy mediocre chefs at their best. Copenhagen luxury is a total joke... fish from CPH is imported from the west coast. This is the worst ever..... Please dont think of these idiots as danish cusine.
That's great, thanks!! Once we nail the concept and get a few under our belts, we're definitely going to consider doing much longer versions! Thanks for the feedback!
I went to the most exclusive and in demand meat bar in the country. They served me the most flavorful meat pattie, with fresh heirloom tomato confit, wild Alaskan bib lettuce, a sweet yellow onion, plucked at its ripeness and flown halfway around the world from a remote mountain top in central America, and served in a stone-ground sesame capsule, which was freshly baked in a stone hearth oven by a turkish bread-monger who is fifth generation in this place. But for a hint of playfulness, the chef added a mixture of egg-wash, tabasco, capers, that blended into a perfect sauce. You wouldn't think combining all these ingredients together into one small package would work, but it did. It was playful, yet pretentious, but not quite to the point of being ostentatious. Chef Ronald is the king and culinary wonderkid of the Irish-Amerigo food revolution that started in the cornfields of the Midwest, but has now become what we can only say is mastery in a brown paper bag. That one burger totally encapsulated Chef Ronald and Chef Grimace in one bitty palatial and salacious bit. The servers were also dressed in what can only be described as a nod to mid-century modern, with again, a whimsical paper hat, hair net, and name-tag. I will never forget and will for ever be reminiscing of my time at McDonalds. Kudos to you, you all are true artists, not just line cooks.
My goal is to definitely bring fine dining, and more people to the south side! Without, getting rid of the culture I grew up with, and pushing everyone out! I want to really elevate the neighborhoods!
I love the way the sort of “extreme cinema mode” that you use for shooting your servers visually mimics the way the audio used to record them silences the background noise to boost their voices in an almost hyper-real way. Also, obviously, the food looks amazing.
Guys, let me say I’m a big fan and subscriber of the channel. Your strength has always been your singularly unbiased, experienced, sensitive and honest appraisal of fine dining restaurants, and the artful and expressive way you shoot and edit your videos. Hanging around with chefs on their days off, while expressing no opinions of your own is a downgrade. After a career in 3 star dining in NYC, the best chefs I ever knew(and they’re all famous) could easily do a Budweiser and a good deli sandwich after work….so what? Follow your instincts, not theirs! That said still a fan
I like the concept of these new videos but it would be nice to have more of their personality in it (hear them asking questions). But I also think they are trying to highlight the chef and in a way honor the chef by holding space for them and letting them shine without their take on the day. I think if they keep with it they will find the sweet spot with this new concept.
Hey Doug, Thanks for sharing! Like @lmsanders123 mentioned, we're just starting to figure out this series! We film everything ourselves, and it's an adjustment trying to be front facing while also filming everything :) A slow work in progress, but we'll figure it out... while also still continuing our dinner / restaurant series!
Thanks, appreciate your input! Yes, we were so focused on filming this one... but we agree with you too! There needs to be a sweet spot and we definitely will be more front facing in the upcoming episodes :) Thanks for the support!
